Churro Apple Pie Bowls


For the Churro Bowls

1/2 cup butter

1 cup, plus 2 tablespoons water

2 tablespoons sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 1/4 cups flour

2 large eggs, room temperature

For the Churro Coating

1/2 cup sugar

1/2 teaspoon cinnamon

For the Apple Pie Filling

5 large apples diced into 1/2" pieces

2 tablespoons lemon juice

1 1/4 cup water

3 tablespoons cornstarch

1/2 cup brown sugar

1 teaspoon cinnamon

pinch of nutmeg

For the Caramel Sauce

1 cup brown sugar

1/4 cup butter

1/2 cup heavy cream

For the Churro Bowls

Preheat your oven to 440, then turn your muffin tin (regular muffin tin or mini muffin tin) upside down.

Grease this side of the tin thoroughly with butter or use cooking spray, then set aside.

Melt the butter in a medium-sized saucepan.

Add water, sugar, vanilla, cinnamon and salt; bring to a simmer for 5 minutes while stirring occasionally.

Add flour, stirring with a large wooden spoon until well blended and form a ball.

Take off heat and allow to cool for 5 minutes, or until just warm to the touch.

Add one egg, quickly beating until completely incorporated.

Add the second egg and repeat the process until the dough forms.

Scoop dough into a strong double lined pastry bag with a large open star tip nozzle.

Starting from the bottom, pipe the dough around every other cup to form bowls

(leave one empty cup between each bowl to allow the churro pastry to expand).

Lightly press each any spaces together to close any gaps.

Spray each bowl lightly with cooking oil for CRISPY CHURROS! Don't skip this part.

For the Standard Bowles

Bake for 35-40 minutes OR until golden and crispy to the touch.

For the Mini Bowls

Bake for 35 minutes OR until golden and crispy to the touch.

Allow to bowls to cool slightly before removing.

Fill a shallow bowl with cinnamon sugar; coat each bowl evenly (they may need a light spray of oil to allow the sugar to stick)

For the Filling

While Churros are baking, combine apples into a medium-sized saucepan with lemon juice.

Mix well and set aside.

Whisk cornstarch and water together until lump free.

Pour mixture into a medium-sized heavy based saucepan over medium heat.

Quickly add in brown sugar, cinnamon and nutmeg and whisk again to combine.

Bring to a boil while whisking continuously, until mixture begins to thicken.

Add in apple, then stir the mixture and reduce heat down to low and cover pan with a lid.

Allow to cook, covered, for about 8 to 10 minutes, while stirring occasionally, until soft.

Apples should be soft but not mushy.

Take off the heat while covered with a lid and allow to cool to room temperature.

Fill each Churro Cup / Bowl with apple pie filling and top with ice cream then drizzle with caramel sauce.

For the Easy Caramel Sauce

Combine brown sugar and heavy cream into a small-medium sized saucepan over medium-low heat.

Stir with a wooden spoon until the sugar is just beginning to melt through the cream.

Add butter then allow it to melt completely and bring to a boil.

Reduce heat to low and continue to cook 8 minutes, until the sauce thickens.

Remove from heat then allow to cool slightly and drizzle over Apple Pie Churros. Enjoy!
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